正常的面粉气味是一种浓的麦香味。影响面粉气味的因素有以下几点。小麦储存的年限。在符合国家小麦储存条件下,3年以内的小麦内在品质方面还是可以的。不过还是越新的小麦麦香味越浓。新鲜小麦不管是气味还是营养,都是比较好的,小麦随着储藏时间的推移,其内在品质会越来越低,生物酶活性也会降低,蛋白质质量也会下降。尤其是储存条件较差的情况下,小麦 The normal flour smell is a thick wheat flavor. The factors that affect the smell of flour are the following. Years of wheat storage. In conformity with national wheat storage conditions, the intrinsic quality of wheat within 3 years is still acceptable. However, the more new wheat wheat, the stronger the flavor. Fresh wheat whether it is the smell or nutrition, are better, as the storage time of wheat will be lower and lower intrinsic quality, biological enzyme activity will be reduced, protein quality will decline. Especially in the case of poor storage conditions, wheat